Irish Lamb Stew
This easy Irish Lamb Stew with Guinness is just what you need for your St. Patrick's Day dinner! Tender and flavorful with the modern Irish twist of adding a little curry to spice things up.
I've noticed so often when watching food programs about Irish pubs that they are adding a lot of curry dishes to their menus and for good reason. Many Irish dishes benefit by the addition of traditional curry spices which are often used when cooking lamb all over the world. Now that these spices are easier to obtain it makes a lot of sense!
I sear the lamb in a Dutch oven then add the liquids and seasonings.
Don't neglect to scrape those brown bits off the bottom of the pot from searing the lamb. That's where so much of that great umami flavor comes from.
After bringing it to a boil, I reduce the heat and let it simmer for at least 90 minutes. You can let it simmer even longer if you like. Sometimes I get side tracked on another project and this is a good thing. The meat gets more tender and delicious and I don't have to worry about dinner burning or drying out. Braising a stew is so forgiving.
It may take a long time to cook but it's really so easy. Just get it started and it will pretty much take care of itself.
After the meat has simmered for 90 minutes, I add the curry powder and the prepared vegetables then bring it back to a simmer for another 45 - 60 minutes until the meat and vegetables are nice and tender.
I think this is really beautiful food too. It has so much color from the veggies and the luscious brown sauce that literally makes itself. The addition of Guinness adds so much color and flavor you don't really need the curry seasonings to make a delicious and tradition lamb stew.
Try using any leftover stew to make Irish Lamb Hand Pies!
Happy St. Patrick's Day!
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Irish Lamb Stew
1 1/2 pounds Lamb Neck or Shoulder pieces
Mel's Secret Spice Blend or your favorite
1 1/2 teaspoons Garam Masala (optional)
1 1/2 cups Chicken Broth
1 Bottle of Guinness Stout
1 - 2 whole bay leaves
2 teaspoons Curry Powder (optional)
4 russet potatoes peeled and chopped in 4-6 pieces
3 large carrots peeled and chopped in 1 inch pieces
1/2 a large sweet onion peeled and chopped largely
Heat a large heavy bottomed pot with a lid over medium high heat then add the lamb pieces and season it with black pepper, salt blend and garam masala if you are using it.
When the lamb is nicely browned add the Bay Leaves, Chicken Broth and Guinness, then simmer with the lid on for 90 minutes.
When 90 minutes has passed, add the potatoes and carrots then the curry powder (if using) and stir well. Bring back to a simmer and stir in the onions.
Recover the pot and simmer for another 45 - 60 minutes until the meat and vegetables are tender. Salt and Pepper to taste then serve!